Recipe Exchange - Week of 10/20
Certified Personal Trainer
"I'm tough, ambitious, and I know exactly what I want. if that makes me a bitch, okay." - Madonna
Beginning Weight: 265 Current Weight:143
So I run like a Girl....now keep up!
1 (9") pie shell, baked
1 (16 oz.) can pumpkin
2 sm. pkgs. (3 oz. each) vanilla sugar free pudding & pie mix (NOT instant)
2 c. skim milk
2 tsp. pumpkin pie spice
Pour milk in 2 quart saucepan. Stir in pudding and pumpkin and blend until well combined. Heat mixture on medium heat until it boils. Gently boil for 1 minute. Pour in cooled pie shell. Chill. Mixture will thicken when it cools.
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SUGAR FREE PUMPKIN PIE
1 1/2 c. milk
1 can cooked pumpkin
1 lg. size vanilla pudding, sugar-free
1 c. Lite Cool Whip
1 tsp. pumpkin pie spice
Optional: Chopped nuts
Add milk to pudding; then, combine all ingredients. Put this combination into a cooked pie shell. Top with Cool Whip and chopped nuts.
Tammy C
down 260+ pounds and loving life more than ever!!!
proud mom to Kara 12-08-1994 and our newest addition Claire Makenna born 03-26-09 weighing 6 lbs 13 ounces and 19.25 inches long and very healthy. happily dating...i honestly never knew it could be this good! there is that special Guy for everyone out there...either you already have him or you will find him when He is ready for it!
open RNY 04-25-2005
Life could not get any better than this!
1/2 cup butter
1 cup Splenda
1 large egg, beaten
1 cup packed canned pumpkin (not pumpkin pie filling)
2 tsp. Vanilla
1 tablespoon pumpkin pie spice (OR 3 teaspoons ground cinnamon, 1/2 tsp. ground nutmeg, 1/4 tsp. ground cloves; 1/4 tsp. ground ginger)
2 tsp. Baking powder
pinch of salt - brings out the natural sweetness in the pumpkin
2 1/2 cups all-purpose flour
Filling:
Jell-O brand Sugar-free Cheesecake flavored pudding mix
4 ounces Cream Cheese, softened to room temperature
1/2 cup Milk, as needed
6 to 8 ounces of cool whip
Cream together butter, Splenda, egg and pumpkin. Stir in the vanilla and pumpkin pie spice. In a separate bowl sift together (for no lumps) the baking powder, salt and flour. Add the flour mixture to the pumpkin mixture by thirds, stirring well after each addition. With a damp sponge wipe a large surface. Place a sheet of waxed paper on the slightly damp surface and roll out the dough to about a 1/4 inch thickness in a rectangle. Take a 2 or 3 inch round cookie cutter. Dip it in flour and smack it on the board to remove excess flour. Cut the cookie out. Repeat for each cookie.
Place on a LIGHTLY greased cookie sheet (I used Reynold's Release foil - no oil/grease or spray required!), leaving 1-inch between cookies. Bake at 400 degrees 12 to 16 minutes or until just golden. Remove to wire rack and cool completely.
Mix together the jello, milk and cream cheese until smooth in a food processor (or by hand, but really work the lumps out as best as possible). May need to add a bit more milk to make creamier. Add the cool whip. Chill, if needed to make spreadable, but not runny. Spread between two cookies and sandwich them together. Store in the refrigerator.
Tammy C
down 260+ pounds and loving life more than ever!!!
proud mom to Kara 12-08-1994 and our newest addition Claire Makenna born 03-26-09 weighing 6 lbs 13 ounces and 19.25 inches long and very healthy. happily dating...i honestly never knew it could be this good! there is that special Guy for everyone out there...either you already have him or you will find him when He is ready for it!
open RNY 04-25-2005
Life could not get any better than this!
Tammy C
down 260+ pounds and loving life more than ever!!!
proud mom to Kara 12-08-1994 and our newest addition Claire Makenna born 03-26-09 weighing 6 lbs 13 ounces and 19.25 inches long and very healthy. happily dating...i honestly never knew it could be this good! there is that special Guy for everyone out there...either you already have him or you will find him when He is ready for it!
open RNY 04-25-2005
Life could not get any better than this!
You know....I'm off this Friday and the weather is going to be cool........ut-oh.....[off to find a sugar free pumpkin cookie recipe!]
Certified Personal Trainer
"I'm tough, ambitious, and I know exactly what I want. if that makes me a bitch, okay." - Madonna
Beginning Weight: 265 Current Weight:143
So I run like a Girl....now keep up!
Tammy C
down 260+ pounds and loving life more than ever!!!
proud mom to Kara 12-08-1994 and our newest addition Claire Makenna born 03-26-09 weighing 6 lbs 13 ounces and 19.25 inches long and very healthy. happily dating...i honestly never knew it could be this good! there is that special Guy for everyone out there...either you already have him or you will find him when He is ready for it!
open RNY 04-25-2005
Life could not get any better than this!
1 Egg
2/3 cup Splenda
1 Can Pumpkin
1 tsp vanilla extract
2/3 cup nonfat milk
1/2 cup protein powder (unflavored or vanilla)
1/2 cup whole wheat flour
12 cup oat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
Nutritional Info
Fat: 0.9 g
Fiber 2.6 g
Sugar 1.6 g
Protein 2.33 g
Calories 35.2
Preheat oven to 425 degrees. Spray a 24 - serving mini muffing pan with nonstick cooking spray . Set aside. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffins cups equally, sprinkle the tops with extra cinnamon. Bake 15 minutes, or until a wooden toothpick inserted in center comes out clean.
Enjoy!!!
Tammy C
down 260+ pounds and loving life more than ever!!!
proud mom to Kara 12-08-1994 and our newest addition Claire Makenna born 03-26-09 weighing 6 lbs 13 ounces and 19.25 inches long and very healthy. happily dating...i honestly never knew it could be this good! there is that special Guy for everyone out there...either you already have him or you will find him when He is ready for it!
open RNY 04-25-2005
Life could not get any better than this!
